Last weekend I catered a lovely little party in Jamestown.  My friend Andy had asked me a couple of months ago to cook for his birthday party.  I knew it was coming up but did not realize that he didn’t have my phone number.  I was in Jamestown the friday before dancing at Town Hall to a great line up of local bands including the Gasoline lollipops.  I went out on the porch to cool off because the place was packed and the music had us all dancing and started talking to Nolan Farmer.  Andy rents a room in Nolan’s’ beautiful house nestled in the mountains above Jamestown.  Nolan asks if I am coming to Andy’s party on Sunday.  SUNDAY!  I told Nolan I better call Andy in the morning because I am supposed cater the party for him.  I called Andy in the morning a we worked out a quick and healthy menu.  Andy is committed to eating healthy and he is doing a great job.

Here is the birthday boy telling a joke.

I arrived at Andy and Nolan’s on Sunday and had a great day cooking with Andy and listening to the talented Nolan Farmer playing his guitar and singing some of the wonderful bluegrass songs he has written.  Does it get any better than that?

I made a kale and cabbage slaw with oven dried apples.

A light platter of salami and olives with some delicious fresh oranges.

My whole wheat carrot cake cupcakes were a hit.

Andy made a fantastic guacamole.

I also made some yummy goat cheese and veggie flatbread.

The center dish was an oven roasted salmon fillet with marinated baby heirloom tomatoes with garlic and fresh basil.

The guests loved the food but I think I had the most fun just watching my friends enjoy food cooked with love.

Oven Roasted Salmon with Marinated Tomatoes

This dish is simple and delicious

2 lb Fresh Salmon Fillet

1 Pint heirloom Grape Tomatoes or Regular Grape Tomatoes

1 Garlic Clove Sliced Thinly

8-10 Fresh Basil Leaves

1 Lemon Sliced into Rounds

Sea Salt

Cracked Black Pepper

Extra Virgin Olive Oil

Balsamic Vinegar

8 Hours before cooking marinate Tomatoes slice in half, Garlic and Basil with olive oil and balsamic vinegar.

Slice the salmon fillet down the center and then slice into the salmon about 1 inch on each side of the center cut so that the salmon will open up.

Rub the salmon with olive oil and season with sea salt and black pepper.

Open the top and pile in the tomato mixture.

Top with slices of lemon and bake until salmon is fully cooked.  About 15 minutes in a 350 degree oven.  Serve hot or cold.  The roasted tomatoes take on a bright and sweet flavor.

Mothers Day is coming up and this dish would be a hit.